"The 2006 Aglianico del Vulture Macarico is an imposing, brooding red bursting with the essence of dark fruit, licorice, smoke, minerals, violets and tar. This powerful, tannic Aglianico exudes tons of class and sheer personality. Ideally it is best left alone for another year or two, but it is impressive, even at this early stage. Anticipated maturity: 2012-2021."

Ian Dagata - Vinous Media:

"Bright full ruby. Oak-driven scents of vanilla, clove and black pepper join blackberry, coffee, mint and herbs. Offers brooding blackberry and blueberry flavors but currently lacks the mid-palate flesh to support its firm tannic spine. Finishes austere and a bit dry, though there's fruit lurking in the background. A large-scaled and impressive wine that needs time, but I wonder if these tannins will ever resolve fully." (04/11)

Wine Enthusiast:

"Here's an elegant and powerful wine from the deep south of Italy that cries out for a pairing with succulent steak or an aged cheese such as pecorino. Despite its blunt power and firm tannins, the wine delivers pretty complexity in the form of black currant, prune, slate and tobacco aromas. - ML" (07/11)

Product Description:

Producer:
"Aglianico del Vulture is called vecchio after aging in barrique for three years and riserva after at least five. It is considered
among the best vines produced in Italy and also carries the name Barolo of the South due to the similarities in its production
process and taste."

"According to history, this variety was brought to Italy by the Greek and it was known as Hellenica. The Romans called it
Hellenic and used it to improve the quality of the Falerno, a favorite wine of the poets of this time. During the 15th century
under the Aragonians it was finally referred to as Aglianico."

"The Macarico cellar was dug right into the volcanic rock. It is 40 meters long (120 feet) and resembles the cave- cellars
owned by locals hundreds of years ago. The cellar maintains a modest temperature fluctuation that ranges from 13 degrees to 16 degrees C."

"The relative good number of fermenters allows for good flexibility in harvesting and wine making. In other words at
Macarico Estate is able to implement 5-6 vinifications at each harvest." - Importer